Sheet Pan Lemon-Herb Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Juicy chicken thighs baked with garlic, lemon, and seasonal vegetables until golden and tender. This Mediterranean-inspired one-pot recipe, ready in about 40 minutes, pairs chicken thighs, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs chicken thighs
• 3 tbsp olive oil
• 1 lemon
• 4 garlic cloves
• 2 medium zucchini
• 1 red bell pepper
• 1 cup cherry tomatoes
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels, then rub with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper.
2. Step 2: Thinly slice 1 lemon into wedges and mince 4 garlic cloves. Place chicken skin-side up on a parchment-lined sheet pan.
3. Step 3: Arrange zucchini (sliced 1/2-inch thick), bell pepper (quartered and sliced), and tomatoes around chicken. Drizzle with remaining 2 tbsp olive oil, then sprinkle with lemon wedges, minced garlic, oregano, 1/4 tsp salt, and 1/4 tsp pepper.
4. Step 4: Roast for 25-30 minutes until chicken reaches 165°F (74°C) internally and vegetables are tender with slightly charred edges.
5. Step 5: Transfer to a plate, letting juices settle for 5 minutes before serving with pan drippings.